Arc. Sanusi Waziri Gumau
HOD
Welcome to the Department of Food Science and Technology
The Department of Food Science and Technology is one of the departments established at the inception of the Polytechnic in September, 1979. At inception, the department with a student enrolment of seventeen (17) who started a four year Nigerian National Diploma Programme (NND) in Food Technology.
After the change to the two-tier National Diploma (ND) and the Higher National Diploma (HND) programmes in 1981, the department started graduating students yearly at both National Diploma and Higher National Diploma levels.
In 1986, the department was merged with the department of Science Technology as the department of Food Science Technology. However, in 1988, the two departments were separated hence the name Food Science and Technology.
The Department since inception has been headed by the following:-
- Mr. E. Odume 1979 – 1986
- Late J. Bamgbose 1986 – 1988
- Mr. J.F. Tehinse 1988 – 1990
- Dr. C.E. Onuorah 1990 – 1993
- Mr. D.N. Nzewi 1993 – 1996
- Mrs. R.E. Orazulike 1996 – 2000
- Mal. H. M. Aliyu 2000 – 2002
- Dr. C.E. Onuorah 2003 – 2007
- Dr. J.A. Ayo 2007 – 2009
- Mal. U.S. Haruna 2009 – 2012
- Mr. Uhiara S. N. 2012 – 2018
- Mr. Yelmi Bitrus 2018 – 2020
- Dr. Gideon Onuoha 2020 – Date
The Department has laboratories and workshop as follows:
Food Microbiology, Food Chemistry and food Processing Workshop. A Yoghurt Plant is near completion in the department. In 2003 Nutrition and Dietetics programme was introduced at National Diploma level and Higher National Diploma in the year 2008. The Nutrition and Dietetic Unit has Dietetic clinic, Dietetic kitchen, and Sensory evaluation room. Overall the department has a total number of 25 highly experienced staff. Since inception the department has graduated a total number of 233 students at Higher National Diploma Food Science and Technology and total number of 295 students at National Diploma Food Science and Technology. Also, the department has graduated 40 students at National Diploma Nutrition and Dietetics and 8 students at Higher National Diploma Nutrition and Dietetics. The Department has various production and analytical equipment which includes a standard bakery, spray drier and now a yoghurt plant among others. The department at graduate level has mounted postgraduate diploma (PGD) in Food Science and Technology and has graduated two sets now.
Contact Information
fst@fptb.edu.ng
Programs
| s/n | Programme of Study |
|---|---|
| 1 | Higher National Diploma in Hospitality Management |
| 2 | National Diploma in Hospitality Management |
Entry Requirements
TBD
Courses
Higher National Diploma in Hospitality Management - HND I
Semester 1
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | BAM 314 | HUMAN CAPITAL MANAGEMENT | 3 |
| 2 | HMT 311 | FOOD AND BEVERAGE PRODUCTION MANAGEMENT I | 4 |
| 3 | HMT 312 | FOOD AND BEVERAGE SERVICE MANAGEMENT I | 4 |
| 4 | HMT 313 | ACCOMODATION PLANNING AND MANAGEMENT | 3 |
| 5 | HMT 315 | FINANCE AND ACCOUNTS | 3 |
| 6 | HMT 316 | TECHNICAL FRENCH I | 2 |
| 7 | HMT 317 | COMPUTER APPLICATION | 3 |
| 8 | HMT 318 | APPLIED NUTRITION | 3 |
| 9 | OTM 315 | BUSINESS COMMUNICATION I | 2 |
Semester 2
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | EED 323 | ENTREPRENUERSHIP DEVELOPMENT I | 2 |
| 2 | HMT 321 | FOOD AND BEVERAGE PRODUCTION MANAGEMENT II | 4 |
| 3 | HMT 322 | FOOD AND BEVERAGE SERVICE MANAGEMENT II | 4 |
| 4 | HMT 323 | PROPERTY MANAGEMENT | 2 |
| 5 | HMT 324 | HOTEL COSTING AND CONTROL | 3 |
| 6 | HMT 325 | HOTEL AND CATERING LAW | 2 |
| 7 | HMT 326 | TECHNICAL FRENCH II | 2 |
| 8 | HMT 327 | HOSPITALITY ECONOMICS | 3 |
| 9 | HMT 328 | RESEARCH METHODOLOGY | 2 |
Higher National Diploma in Hospitality Management - HND II
Semester 1
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | EED 413 | ENTREPRENEURSHIP DEVELOPMENT II | 2 |
| 2 | HMT 431 | FOOD AND BEVERAGE PRODUCTION MANAGEMENT III | 4 |
| 3 | HMT 432 | FOOD AND BEVERAGE SERVICE MANAGEMENT III | 4 |
| 4 | HMT 433 | FACILITY DESIGN MANAGEMENT I | 4 |
| 5 | HMT 434 | HOSPITALITY MARKETING | 2 |
| 6 | HMT 435 | FINANCE AND ACCOUNTS II | 3 |
| 7 | HMT 436 | CUSTOMER SERVICE MANAGEMENT | 3 |
| 8 | OTM 412 | BUSINESS COMMUNICATION II | 3 |
Semester 2
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | HMT 441 | FOOD AND BEVERAGE PRODUCTION MANAGEMENT IV | 4 |
| 2 | HMT 442 | FOOD AND BEVERAGE SERVICE MANAGEMENT IV | 4 |
| 3 | HMT 443 | FACILITY DESIGN AND MANAGEMENT II | 4 |
| 4 | HMT 444 | PROJECT | 6 |
| 5 | HMT 445 | SMALL BUSINESS MANAGEMENT | 3 |
| 6 | OTM 416 | ADVANCED DESKTOP PUBLISHING | 3 |
Higher National Diploma in Hospitality Management - ND I
Semester 1
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | GNS 103 | USE OF LIBRARY | 2 |
| 2 | GNS 127 | CITIZENSHIP EDUCATION I | 2 |
| 3 | HMT 110 | INRODUCTION TO HOSPITALITY MANAGEMENT | 2 |
| 4 | HMT 112 | FRENCH LANGUAGE I | 2 |
| 5 | HMT 116 | FOOD AND BEVERAGE PRODUCTION | 2 |
| 6 | HMT 117 | FOOD AND BEVERAGE SERVICE | 2 |
| 7 | LTM 112 | TRANSPORTATION | 3 |
| 8 | LTM 114 | GEOGRAPHY OF TOURISM | 2 |
| 9 | LTM 115 | TOURISM MARKETING | 2 |
| 10 | LTM 116 | COMPUTER APPLICATIONS I | 2 |
| 11 | LTM 121 | AIRLINE AND TRAVEL AGENCY OPERATIONS | 4 |
| 12 | OTM 101 | TECHNICAL ENGLISH I | 2 |
Semester 2
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | EED 126 | INTRODUCTION TO ENTERPRENEURSHIP | 2 |
| 2 | GNS 102 | COMMUNICATION IN ENGLISH | 2 |
| 3 | GNS 128 | CITIZENSHIP EDUCATION II | 2 |
| 4 | HMT 121 | FRENCH LANGUAGE II | 2 |
| 5 | HMT 126 | FRONT OFFICE OPERATIONS | 3 |
| 6 | HMT 127 | PRINCIPLES OF ACCOUNTS | 3 |
| 7 | LTM 122 | SALES TECHNIQUES | 4 |
| 8 | LTM 123 | INFORMATION TECHNOLOGY FOR TOURISM | 3 |
| 9 | LTM 124 | COMPUTER APPLICATIONS II | 3 |
| 10 | LTM 125 | SPECIAL INTEREST TOURISM | 3 |
Higher National Diploma in Hospitality Management - ND II
Semester 1
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | ACC 112 | PRINCIPLES OF ACCOUNTS | 2 |
| 2 | BAM 116 | PRINCIPLES OF ECONOMICS | 2 |
| 3 | EED 216 | PRACTICE OF ENTREPRENEURSHIP | 2 |
| 4 | HMT 236 | HOSPITALITY MANAGEMENT | 2 |
| 5 | HMT 238 | SEMINAR/RESEARCH METHODOLOGY | 2 |
| 6 | LTM 211 | AIRFARE AND TICKETING I | 4 |
| 7 | LTM 212 | LEISURE AND TOURISM MANAGEMENT | 2 |
| 8 | LTM 213 | TOURISM PROMOTION | 3 |
| 9 | OTM 215 | OFFICE PRACTICE | 2 |
| 10 | OTM 216 | COMMUNICATION SKILLS | 2 |
| 11 | SWE 200 | SIWES | 4 |
Semester 2
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | GNS 202 | COMMUNICATION IN ENGLISH II | 2 |
| 2 | HMT 245 | BUSINESS ACCOUNTING FOR HOSPITALITY | 3 |
| 3 | LTM 221 | SUSTAINABLE TOURISM | 3 |
| 4 | LTM 222 | ARTS HERITAGE AND CULTURE | 4 |
| 5 | LTM 223 | TOUR OPERATIONS | 4 |
| 6 | LTM 224 | AIR FARES AND TICKETING II | 4 |
| 7 | LTM 225 | PROJECT | 4 |
| 8 | LTM 226 | SMALL BUSINESS MANAGEMENT | 2 |
| 9 | OTM 224 | WEB PAGE DESIGN | 2 |
National Diploma in Hospitality Management - ND I
Semester 1
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | GNS 103 | USE OF LIBRARY | 2 |
| 2 | GNS 127 | CITIZENSHIP EDUCATION I | 2 |
| 3 | HMT 111 | INTRODUCTION TO HOSPITALITY MANAGEMENT | 3 |
| 4 | HMT 112 | FRENCH LANGUAGE I | 2 |
| 5 | HMT 113 | FOOD AND BEVERAGE PRODUCTION | 4 |
| 6 | HMT 114 | FOOD AND BEVERAGE SERVICE I | 4 |
| 7 | HMT 115 | HOUSE KEEPING OPERATIONS | 3 |
| 8 | LTM 111 | INTRODUCTION TO RECREATION LEISURE & TOURISM | 3 |
| 9 | LTM 116 | COMPUTER APPLICATIONS I | 2 |
| 10 | OTM 101 | TECHNICAL ENGLISH I | 2 |
Semester 2
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | EED 126 | INTRODUCTION TO ENTERPRENEURSHIP | 2 |
| 2 | GNS 128 | CITIZENSHIP EDUCATION II | 2 |
| 3 | HMT 121 | FRENCH LANGUAGE II | 2 |
| 4 | HMT 122 | FOOD AND BEVERAGE PRODUCTION II | 4 |
| 5 | HMT 123 | FOOD AND BEVERAGE SERVICE II | 4 |
| 6 | HMT 124 | FRONT OFFICE OPERATIONS | 4 |
| 7 | HMT 125 | FOOD HYGIENE AND NUTRITION | 2 |
| 8 | HMT 127 | PRINCIPLES OF ACCOUNTS | 3 |
| 9 | LTM 124 | COMPUTER APPLICATIONS II | 3 |
National Diploma in Hospitality Management - ND II
Semester 1
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | ACC 112 | PRINCIPLES OF ACCOUNTS | 2 |
| 2 | EED 216 | PRACTICE OF ENTREPRENEURSHIP | 2 |
| 3 | HMT 231 | FOOD AND BEVERAGE PRODUCTION III | 4 |
| 4 | HMT 232 | FOOD AND BEVERAGE SERVICE III | 4 |
| 5 | HMT 233 | ACCOMODATION OPERATION III | 3 |
| 6 | HMT 234 | FOOD SCIENCE AND NUTRITION | 3 |
| 7 | HMT 235 | FOOD COSTING AND CONTROL | 2 |
| 8 | HMT 236 | HOSPITALITY MANAGEMENT | 2 |
| 9 | HMT 238 | SEMINAR/RESEARCH METHODOLOGY | 2 |
| 10 | OTM 216 | COMMUNICATION SKILLS | 2 |
| 11 | SWE 200 | SIWES | 4 |
Semester 2
| s/n | Course Code | Course Title | Course Unit |
|---|---|---|---|
| 1 | HMT 241 | FOOD AND BEVERAGE PRODUCTION IV | 4 |
| 2 | HMT 242 | FOOD AND BEVERAGE SERVICE IV | 4 |
| 3 | HMT 243 | ACCOMODATION OPERATION IV | 3 |
| 4 | HMT 244 | BAR OPERATIONS AND LIQUOR STUDIES | 3 |
| 5 | HMT 245 | BUSINESS ACCOUNTING FOR HOSPITALITY | 3 |
| 6 | HMT 246 | PROJECT | 4 |
| 7 | HMT 248 | CUSTOMER SERVICE MANAGEMENT | 3 |
| 8 | LTM 226 | SMALL BUSINESS MANAGEMENT | 2 |